i love TVP. it took a lot of optimization but at this stage i enjoy it as much as some well prepared pork. its also incredibly cheap and stays good for a long time in the dry state and is easy to prep in bulk.

here is the outline:
1. when hydrating the dry protein chunks do it with a big amount of good vegetable stock and salt/spice so the inside of the TVP is already saturated with some flavor before removing the stock
2. at this stage the texture will still be too watery and the flavor will still be a bit cardboard and soylike
3. bake those soy meat pieces in a pan, the bigger the baking surface the better. For flavor development add: horseradish paste, a few decent squirts of lemon juice (or anything acidic, which is crucial for promoting meatlike browning and meaty flavors). Spicewise I like classic stuff that fits well with meats like pepper, allspice, cumin, etc. + whatever extra stuff you like like soy sauce, syrups, sesame oil and the like. If you arent racist against MSG a big scoop of that stuff can be added to increase the savory meaty power.
4. Pork is really greasy and soy protein is very lean so also crucial is increasing the fat content with flavorful fat heavy stuff (aim for ~15-20 percent of fat by weight)- what works for me is a mixture of walnut margarine and tahini. Additionally the partial immersion in the molten fat will create a sort of in-situ marination while you cook.
5. bake until brown and crunchy on the outside but still soft on the inside.

and use wherever you would use pork chunks like in wraps, sandwiches, dumplings etc and finally enjoy piglet instagram without cognitive dissonance

1) given the indispensability of vegetarianism to the communist cause, and its inseperability from proletarian liberation, why is it that elective vegetarianism is by far the most widespread and valorized in the most politically backward, imperialist countries, and comparatively unpopular and uncommon in the most politically advanced socialist countries? what is different about vegetarianism that paradoxically makes beneficiaries of imperialism more likely to adopt it than socialist citizens, when in most other respects the former are far more ideologically backward than the latter?

Because valorization of individual action on collective issues is quintessentially neoliberal. There is no governmental vegan initiative, just an affluent society in which the disgusting destruction of environment and inhumane mass slaughter of animals is so impossible to ignore that a good segment of the population are able to create alternatives based on a personal morality or alternative consumption. This thread got me reading a few articles on the vegan movement and I keep running into shit about how vegan CEOs are trying to disrupt the meat industry. It seems to have a lot of parrelels with "market friendly" ecological pipe dreams in that way. Its such an obvious social problem that highly educated publics in states with advanced research and scholarship on its effects and the economic means to seek alternatives the capitalist way will do so to some extent.

The Chinese government has outlined a plan to reduce its citizens’ meat consumption by 50%, in a move that climate campaigners hope will provide major heft in the effort to avoid runaway global warming.

New dietary guidelines drawn up by China’s health ministry recommend that the nation’s 1.3 billion population should consume between 40g to 75g of meat per person each day. The measures, released once every 10 years, are designed to improve public health but could also provide a significant cut to greenhouse gas emissions.

The Chinese Communist party has found unusual allies among Hollywood celebrities, with actor Arnold Schwarzenegger and director James Cameron involved in a series of new public information adverts encouraging Chinese people to consume less animal flesh to help the environment.

PSAs dont seem like a serious committment though. It seems like the primary focus is reduction in GHGs.

wait is this just response to stimuli that we are talking about? Because I don't think I can empathize if they don't even have a nervous system. or do they have like a proto-nervous system? how could we tell?

they have structures that convey information(using electrical or chemical signals) in the same way that an animal nervous system does. there is debate among plant physlogists as to how similar this is to an animal nervous system and whether it's appropriate to use terms like 'nervous system' for plants, but the basic things they can do are pretty well established. for example see this review article which talks about the concept of "plant neurobiology" in general http://www.esalq.usp.br/lepse/imgs/paginas_thumb/Reflections-on-plant-neurobiology.pdf

ocasionally there would be a lamb that was rejected, so we would attempt to "graft" the lamb onto another ewe, this means me taking a stillborn lamb, skinning in, wrapping the rejected lamb in the fresh skin of the stillborn one, then rubbing the fresh afterbirth and all the other birth slime all over it and presenting it to the ewe who had the stillbirth, who would hopefully accept the lamb as her own and raise it as her own. this is perfectly normal an occurs millions of times around the world on small farms for the ewe it is as if their lamb was never stillborn, for the lamb they get real milk filled with antibodies and goodness so it improves their chances compared to bottle feeding

i love TVP. it took a lot of optimization but at this stage i enjoy it as much as some well prepared pork. its also incredibly cheap and stays good for a long time in the dry state and is easy to prep in bulk.

here is the outline:
1. when hydrating the dry protein chunks do it with a big amount of good vegetable stock and salt/spice so the inside of the TVP is already saturated with some flavor before removing the stock
2. at this stage the texture will still be too watery and the flavor will still be a bit cardboard and soylike
3. bake those soy meat pieces in a pan, the bigger the baking surface the better. For flavor development add: horseradish paste, a few decent squirts of lemon juice (or anything acidic, which is crucial for promoting meatlike browning and meaty flavors). Spicewise I like classic stuff that fits well with meats like pepper, allspice, cumin, etc. + whatever extra stuff you like like soy sauce, syrups, sesame oil and the like. If you arent racist against MSG a big scoop of that stuff can be added to increase the savory meaty power.
4. Pork is really greasy and soy protein is very lean so also crucial is increasing the fat content with flavorful fat heavy stuff (aim for ~15-20 percent of fat by weight)- what works for me is a mixture of walnut margarine and tahini. Additionally the partial immersion in the molten fat will create a sort of in-situ marination while you cook.
5. bake until brown and crunchy on the outside but still soft on the inside.

and use wherever you would use pork chunks like in wraps, sandwiches, dumplings etc and finally enjoy piglet instagram without cognitive dissonance

"They are force-fed laundry detergents, pesticides, and industrial chemicals to the point of continuous vomiting and death. They are injected with lethal pathogens such as salmonella or rabies. They have artificial sweetener injected into their veins that causes the dogs’ testicles to shrink before they are killed and exsanguinated. Holes are drilled into their skulls so that viruses can be injected into their brains. And all of that is perfectly legal."